Slow Your Roll Recipe: Pot Roast

I adapted this recipe from domestic genius/superwoman Martha Stewart mixed with how I’d always done pot roast in the slow cooker. It’s not a revelation or anything, but it is a nice, pretty yummy pot roast recipe perfect for fall or winter evenings. I do think that next time I’ll add 1 C. of beef broth and a couple of tablespoons of onion powder just to kick the flavor up a notch.

Slow Cooker Pot Roast

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

1 tablespoon chopped rosemary

2 tablespoons prepared horseradish

IN THE BAG: Add carrots and onions; season with salt and pepper, and toss. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire, horseradish, and rosemary.

TO COOK: Cook on low 10 hours (or on high for 6 hours). Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish. Serve roast with vegetables and pan juices.